Yogurt Cheese Dip
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/4 cp cottage cheese
3/4 cp yuogurt
1/3 cp finely cut celery
1/3 cp finely cut green pepper
1 tbsp Worcestershire sauce
3/4 tsp salt
1 - Combine all ingredients except paprika.
2 - Beat with spoon or in blender until smooth.
3 - Heap in serving bowl and dust lightly with paprika.
Makes about 1 2/3 cups
Especially good with green salad or raw vegetables-cauliflower, cu-
cumber, and carrot sticks. Or spread on crackers, toast or pumpernickel
A godsend to calorie-watchers.